Stinging Nettle and Cheese Pie (Phyllo Börek Recipe)

This savoury nettle and cheese pie combines the amazing flavour of nettles with creamy cheese, all wrapped up in crispy phyllo dough. Trust me, once you’ve tried it, you’ll see nettles in a whole new light!

Nettle and Cheese Pie Recipe

Let me share with you one of my favourite ways to enjoy this powerhouse plant: in a delicious and easy to make nettle and cheese burek. This savoury pie combines the earthy flavour of nettles with creamy cheese, all wrapped up in crispy phyllo dough. Trust me, once you’ve tried it, you’ll see nettles in a whole new light!

Nettle and Cheese Pie (Phyllo Börek Recipe)

Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• Ingredients:

• 500g phyllo dough (store-bought)

• 500g fresh cheese (Topfen, Quark, or ricotta works well)

• 2 large eggs

• 3 cups stinging nettle leaves (washed and blanched)

• 1 heaping tablespoon sour cream (or Greek yogurt)

• 1/2 cup olive oil (plus extra for brushing)

• Salt and pepper to taste

Directions

• Prepare the Stinging Nettle
• Wearing gloves, wash the stinging nettle leaves thoroughly.
• Blanch the nettle leaves by pouring boiling water over them. Leave them to soak in the water for 1 minute. Drain and chop the blanched nettle leaves finely.
• Prepare the Filling
• In a large mixing bowl, add the fresh cheese.
• Add the eggs and mix well.
• Stir in the stinging nettle leaves.
• Add the heaping tablespoon of sour cream (or Greek yogurt).
• Mix until well combined.
• Season with salt to taste.
• Assemble the Börek
• Preheat your oven to 375°F (190°C).
• Lightly oil a large baking pan.
• Lay 3 sheets of phyllo dough on the bottom of the pan.
• Brush the phyllo dough lightly with olive oil.
• Spread a thin layer of the cheese and nettle filling over the phyllo layers.
• Continue layering phyllo dough, 3 sheets each time, and filling, ending with a top layer of phyllo dough (about 3-4 layers).
• Brush the top layer generously with olive oil.
• Add 1/2 cup water into the leftovers of the filling. Save it for after baking.
• Bake the Burek
• Bake in the preheated oven for about 20-30 minutes, until golden brown.
• Use the water in the bowl and pour it over your börek. Return to the oven and bake for another 10 minutes, until crispy.
• Using a sharp knife, score the top layer into squares or diamonds.
• Serve
• Remove from the oven and let it cool for a few minutes.
• Cut into pieces along the scored lines and serve warm.
• Enjoy your quick and easy burek with fresh cheese, eggs, and stinging nettle!

Recipe Video

Notes

• Once you try it, you might find yourself foraging for this nutritious green more often.
• We love to eat this pie with seasonal salad and glass of cold liquid yougurt 🙂

Stinging nettle – a powerful plant

We all know what a nettle looks like. At the most basic level, you’ve probably felt their defences on your poor hand or accidentally brushed against them with your legs in the summer. Despite its prickly reputation, this plant is incredibly tasty and often underrated. In my opinion, it’s far superior to any leafy vegetable you can find in the supermarket.

The benefits of nettle start with its impressive nutritional profile. It’s packed with vitamins A, C, K and several B vitamins, which are essential for everything from boosting your immune system to keeping your skin healthy. It’s also rich in minerals such as iron, calcium, magnesium and potassium – great for your bones, circulation and muscle function. It also has anti-inflammatory properties and is full of antioxidants, which help protect your cells from damage.

You can read much more on Wikipedia about the amazing stinging nettle. I hope you will be as excited as I am when I prepare it in my kitchen, the taste is amazing but so is the super power you get from stinging nettles.

Possible Substitutes for Nettle in Börek

• Spinach:
  Preparation: as described in the recipe.
  Flavour: Mild and slightly sweet. Similar to nettle but less intense.
• Kale:
  Preparation: Remove tough stems, wash and blanch or sauté until tender. Finely chop before use.
  Flavour: Strong flavour for börek.
• Collard greens:
  Preparation: Wash thoroughly, remove tough stalks and blanch. Chop.
  Flavour: Different from the original nettle or spinach, but still delicious.
• Dandelion greens:
  Preparation: Wash thoroughly and blanch to reduce bitterness. Chop finely before use.
  Flavour: Slightly bitter, giving a strong, distinct flavour, not to everyone’s taste.

Nutrition table for stinging nettle and cheese pie (Per Serving)

Notes:

• Calories: Primarily from the phyllo dough and cheese.
• Fat: Includes fats from the olive oil, cheese, and eggs.
• Protein: From the cheese, eggs, and nettle leaves.
• Vitamins and Minerals: Stinging nettle significantly contributes to the vitamin A and C content, while cheese provides calcium.

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Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.